Crab and Tuna Casserole

Crab and Tuna Casserole


13 people made this

This is a great way to serve seafood - even kids love it. It's also good for special occasions as it is best if it is chilled overnight before cooking.

Jackie B.

Serves: 8 

  • 1 (185g) can crabmeat, drained and flaked
  • 1 (185g) can tuna, drained and flaked
  • 4 cups cubed French bread
  • 250g cheddar cheese, cubed
  • 2 tablespoons chopped fresh parsley
  • 4 eggs
  • 3 cups (750ml) milk
  • 3 tablespoons butter
  • 2 teaspoons mustard powder
  • 1 teaspoon grated onion

Preparation:20min  ›  Cook:1hour15min  ›  Extra time:3hours chilling  ›  Ready in:4hours35min 

  1. In a small bowl stir together the crabmeat and tuna. Place a layer of bread cubes in the bottom of a 1 1/2 litre casserole dish. Cover with a layer of the crab and tuna, then a layer of cheese and a sprinkle of parsley. Repeat layers 2 more times ending with cheese and parsley on top.
  2. In a medium bowl, whisk together the eggs, milk, butter, mustard powder and onion. Pour over the layers in the dish. Cover and refrigerate for at least 3 hours, or overnight.
  3. Preheat the oven to 180 degrees C. Let the dish come to room temperature while the oven preheats.
  4. Bake uncovered for 1 hour and 15 minutes in the preheated oven or until puffed and golden.

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